Business communication (Record no. 178)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00456nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | VDCFTAMT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220617125038.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220617b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 81-8318-438-3 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | VDCFTAMT |
| Language of cataloging | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 651.7 |
| Item number | RAI |
| 100 ## - FIRST AUTHOR (IF A PERSON) | |
| 9 (RLIN) | 276 |
| Name of author | Rai, Urmila |
| Relator term | Author |
| 245 ## - TITLE STATEMENT | |
| Title | Business communication |
| Statement of responsibility | Urmila Rai |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 9th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Mumbai |
| Name of publisher, distributor, etc. | Himalaya publishing House |
| Date of publication, distribution, etc. | 2007 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | 427p. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Damaged status | Not for loan (e.g. reference copy) | Collection code | Home library | Shelving location | Date acquired | Total Checkouts | Full call number | Accession No | Item MRP (printed price) | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Food Business Management | VDCFTAMT | FBM Stack-1 | 17/06/2022 | 651.7 RAI | 646 | 240.00 | Books | |||||
| Food Business Management | VDCFTAMT | FBM Stack-2 | 04/03/2014 | 651.7 RAI | 894 | 210.00 | Books | |||||
| Not For Loan | Reference Books | VDCFTAMT | Reference Stack-1 | 04/03/2014 | 651.7 RAI | 893 | 210.00 | Reference |